It's hot this week, and I've been really appreciating my cooled kitchen. A lot of the recipes I have planned for this week take advantage of the cool air. All things considered, my menu doesn't change much depending on the heat. But what if it did? I was thinking of how my menu would be based more on cool temperature, no-cook recipes, or on recipes that make the most of leftovers from already cooked meals. Off in search of something new to try, I came upon this one. It's perfect! It can easily incorporate leftover quinoa or asparagus if you have it, or, if you don't, it'll leave enough left over for somebody's lunch the next day. Have you ever tried quinoa for breakfast? It's a neat alternative to oatmeal, and is good warm or cool.
This recipe was great as one lunch and one supper, with the leftover asparagus, and chickpeas going toward other meals and snacks. But, there is enough leftover food to get a double-batch, if you were so inclined.
Loaded Quinoa Bowl
Makes: 2 servings
1/2 cup uncooked quinoa
8 thin spears asparagus, trimmed and chopped (about 1 1/2 cups)
1/2 cup chopped red bell pepper
1 cup canned chickpeas, drained and rinsed
1/4 cup lemon juice
1/4 cup chopped fresh dill, cilantro and/or parsley (or small amount dried)
1 Tbsp raw unsalted almonds
1 1/2 tsp extra-virgin olive oil
Sea salt and fresh ground black pepper, to taste
In a medium saucepan, bring 1 cup water and quinoa to a boil.
Reduce heat to medium-low, cover and simmer until water is absorbed, 10
to 15 minutes. During the last minute of cooking, add asparagus and
cover. Remove from heat and set aside, covered, for 15 minutes. Fluff
with a fork and let cool to room temperature, about 15 minutes.
Add bell pepper, chickpeas, lemon juice, herbs, almonds and oil. Toss to combine and season with salt and pepper.
Clean Eating magazine online.